ABSTRACT Traditional wheat‐based flatbreads are widely consumed but are limited in protein quality, dietary fiber, and glycemic functionality. To address these nutritional limitations, this study evaluated the effects of partially replacing whole wheat flour (WWF) with quinoa flour (QF) (5–20%) on the nutritional, textural, and sensory properties of chapati and pita bread. Significantly ( p 75%). Nutritional profiling confirmed significant ( p < 0.05) improvements in protein, fiber, and fat contents, identifying QWF15 as the most balanced formulation. Overall, incorporating quinoa offers a practical strategy to enhance the nutritional quality of traditional flatbreads while improving their functional and metabolic properties.
Katare et al. (Wed,) studied this question.